Gluten Free Fig & Apple Cider Vinegar Cabbage Slaw
This slaw is a genuinely stunning combination of textures and flavors — crisp shredded cabbage, sweet jammy figs, and a bright, tangy dressing that ties everything together in the best possible way. The apple cider vinegar and honey base gets a warm, earthy lift from fresh ginger and turmeric, making it feel far more interesting than your average side dish. Because every single ingredient here is naturally free of gluten, there's no need to scrutinize labels or worry about hidden additives sneaking into your bowl. That short 15-minute rest is the secret weapon — it lets the cabbage soften just enough to soak up all that dressing without losing its satisfying crunch. Folding in the figs at the end keeps them intact, so you get little bursts of sweetness in every bite rather than a mushy mess. It works beautifully alongside grilled meats, as a topping for tacos, or honestly just eaten straight from the bowl with a fork.
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 1 medium carrot, peeled and coarsely grated
- 6 fresh figs, stemmed and quartered
- 3 scallions, thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the dressing
- 3 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp honey
- ½ tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt, plus more to taste
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, grated ginger, turmeric, and 1/4 tsp salt until the honey is fully dissolved and the dressing is uniform in color.
- 2
In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrot, scallions, and parsley. Pour the dressing over the vegetables and toss thoroughly until every strand is coated.
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